malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images.
Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos.
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis.
Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off.
Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry.
Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.
pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with 25 amazing images.
4 ingredients pistachio barfi is a delicious Indian sweet made primarily from pistachios, milk, sugar, and ghee. Learn how to make pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi |
pistachio barfi is an Indian pistachio fudge. This 4 ingredients pistachio barfi has a nutty flavor, along with a beautiful pastel green color, making it a tempting affair for those having a sweet tooth. This recipe is relatively easy to put together and creates a perfect burfi that is so smooth, creamy, flavorful, and will just melt-in-your-mouth.
pista barfi, a vibrant green Indian sweet, is a delightful combination of pistachios and sugar. To create this melt-in-your-mouth treat, start by transforming pistachios into a coarse powder for a delightful crunch. Boil sugar and water into a one-string syrup, the key to that perfect barfi texture. The pistachios are then introduced to this sugary symphony, along with milk powder for richness (optional). Patience is key as the mixture thickens, transforming into a dense paste that leaves the pan begging for freedom. Finally, the hot mixture is poured into a tray, where it cools and sets into squares of pure pistachio bliss.
Indian style pistachio fudge have a good shelf life and can be stored in an airtight container for days.
pro tips to make pista barfi: 1. If you wish you can incorporate a pinch of cardamom powder or saffron strands for an extra layer of flavor and aroma. 2. Adding ghee to the barfi adds a rich, nutty flavor to the barfi that complements the pistachios nicely. Regular butter can be used, but ghee offers a more intense and concentrated flavor due to the removal of milk solids and water during the clarification process. 3. Milk powder helps bind the ingredients together and creates a smooth, dense texture in the barfi. Fresh milk can sometimes lead to a softer or crumblier texture. Milk powder adds a concentrated milk flavor and richness to the barfi, enhancing the overall taste. Milk powder is a dehydrated form of milk, making it much easier to store and handle compared to fresh milk. This is especially beneficial for making sweets like barfi, which can be stored for longer periods. 4. Store pista barfi in an air tight container in the fridge for upto 2 days. 5. You can use 2 drops of pista essence to make this recipe. While the recipe uses ground pistachios for the base flavor, pistachio essence provides an extra boost of concentrated pistachio aroma and taste. This intensifies the overall pistachio experience in the barfi.
Enjoy pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with detailed step by step photos.
kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with 30 amazing images.
Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe. Learn how to make kokum kadhi made with coconut milk.
Slurp! What an exciting flavour this kokum kadhi has. This recipe is quite different from any other kadhi because it uses neither curds nor besan. Instead, it harnesses the tangy flavour of kokum and the complementarity soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all.
To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. Starin and keep kokum water aside. Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish kokum kadhi with coriander and serve hot with rice.
Once you have all the ingredients ready, it takes just minutes to prepare this delectable kokum kadhi, making it all the more attractive.
Tips for making kokum kadhi. 1. Use the seedless variety of kokum for this kadhi. 2. Use fresh or readymade coconut milk. 3. Discard the kokum and green chillies after straining. 4. Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split.
Serve kokum kadhi with cooked rice and Goanese potato curry.
Enjoy kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with step by step photos and video below.
dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with 25 amazing images
You will love the exciting crispness of these delectable dal vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers and deep fried, these South Indian dal vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people.
I would like to share some important tips to make chana dal vada. 1. Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water. 2. Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking. 3. Take care to deep-fry these South Indian dal vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside.
These deep fried dal vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with Green Chutney or Tomato Coconut Chutney.
Enjoy dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with step by step photos below.
bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with 50 amazing images.
bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi is a restaurant style sabzi which can be served at parties. Learn how to make veggie bread koftas in tomato gravy.
To make bread kofta curry, remove the crust from all the bread slices. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, baking soda and salt and mix well. Divide the mixture into 20 equal portions and roll each portion into a small ball. Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they are golden brown in colour from both all sides. Drain on absorbent paper and keep aside.
Then to make veggie bread koftas in tomato gravy, combine the bottle gourd with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the bottle gourd is soft, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside. Heat 2 tbsp oil in a deep non-stick kadhai, add the potatoes and sauté on a medium flame for 2 to 3 minutes or till they are light brown in colour. Drain and keep aside.
In the same kadhai, heat the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the turmeric powder, coriander-cumin seeds powder, chilli powder and 2 tbsp of water and sauté on a medium flame for 1 minute. Add the fresh curds and tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the bottle gourd paste, ½ cup of water, salt, green peas and sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, add the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes. Serve immediately garnished with coriander.
The bread koftas melt in your mouth while the flavour of the bottle gourd curry lingers in your taste-buds, making you yearn for more…and more! This novel Indian style bread kofta with curry is indeed a foolproof way to garner accolades from your friends and family.
The combination of bootle gourd and tomato pulp to make the gravy of this Punjabi kofta sabzi is also quite unique. The use of small quantity of curd offsets the tanginess of tomato pulp perfectly which you are sure to fall in love with.
Serve this Indian style bread kofta with curry with parathas, Butter Garlic Naan or rotis or just plain rice for a complete meal.
Tips to make bread kofta curry. 1. The curry can be made in advance and kept. 2. Add koftas just before serving. 3. Use fresh bread slices as old ones will make it very dry.
Enjoy bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with step by step photos.
anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with 23 amazing images.
Rich enough to pamper your senses, tinged with the magic of Indian spices, the anjeer basundi is a dessert you will enjoy thoroughly. Learn how to make anjeer basundi recipe | easy anjeer basundi | dried figs basundi |
anjeer basundi is a delightful Indian dessert that combines the richness of milk with the sweetness of figs and the aromatic flavors of cardamom and saffron. This easy recipe is a perfect blend of traditional and modern flavors, making it a delicious treat for any occasion.
To make this delectable dessert, you'll need to simmer milk on low heat until it reduces and thickens, creating a creamy and indulgent base. While the milk is reducing, you'll prepare a fragrant infusion of saffron and warm milk. Once the milk has thickened, you'll add the fig paste, saffron-milk mixture, and cardamom powder, stirring gently to combine all the flavors. The figs add a natural sweetness and a unique texture to the dried figs basundi, elevating its taste to new heights.
anjeer basundi is a versatile dessert that can be enjoyed warm or chilled, garnished with chopped nuts and a sprinkle of saffron. You can also try other Basundi recipes like the basundi or sitaphal basundi recipe.
pro tips to make anjeer basundi: 1. Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend. 2. Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly. 3. Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi. 4. Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi.
Enjoy anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with detailed step by step photos.
magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with 16 amazing images.
magaj recipe is a traditional Gujarati magas sweet. Thisdiwali besan ladoo is made often during Indian festivals. Magaj is a melt-in-the-mouth mithai made with the energising combination of besan, sugar and ghee.
The rich flavour of this magaz ladoo sweet depends on how well you cook the besan. It is important to roast it uniformly, till a rich smell comes. Keep stirring it so that it does not char. The proportion of ghee and besan is also important as you might end up with a dry or very soft magaj ladoo if it is not done right.
Once you have the magaz ladoo mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. Keep an eye on the container you arrange these Gujarati magas ladoos in, because it looks so tempting, and you folks might keep popping one into their mouths even as you keep preparing the Magaj!
Serve this Mishtan with Dry Snacks like Ganthias and Masala Khakhras.
Enjoy magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with step by step photos below.
besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with 20 amazing images.
besan ladoo is one of the most popular mithai in Indian cuisine. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country.
besan ladoo are made and relished for festivals, family events and different occasions. Some people also serve besan ke ladoo as prasadam. All you need is patience while making besan ladoo, patience is the key.
Ingredients used for making besan ladoo are simply available in every Indian household pantry. All you need to do to make besan ladoo is heat ghee in a non stick pan, once the ghee is hot. Add besan and keep stirring it continuously which will prevent it from burning. Do not strictly leave it unattended. You will need to roast the besan for 13-15 mins atleast. You will know the besan is cooked when the besan would turn golden brown and has a nice aroma. Further, transfer it in a plate and let it cool down. Once the mixture has come to room temperature, add sugar. Also, add coarsely grounded almonds which would give laddus a nutty taste and finally cardamom powder which would enhance the taste of it. Mix well and roll into laddoos. The finish of the laddoos should be shiny, which is an indication of perfectly cooked besan ladoo.
When making this, remember that the rich flavour of the besan ladoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft besan ladoo if it is not done right.
Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. besan ladoo will look so irresistible at this stage that you would just want to pop it into your mouth! That’s when the laddoo is ready.
If you liked this, you are sure to also enjoy other Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal.
Enjoy besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with detailed step by step photos and video below.
fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with 19 amazing images.
fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe is made with besan and a handful of spices. Learn how to make Gujarati fafda.
To make fafda, combine all the ingredients in a deep bowl and mix well. Knead into a soft dough using enough water till smooth. Take a small portion of the dough and roll into a 50 mm. (2”) cylindrical roll in between your palms. Place the roll on one side of the chopping board or any flat surface and with the base of your palm press and stretch it vertically with light force from one end to the other to form a long strip. Loosen the strip gently with a sharp knife. Heat the oil in a deep non-stick pan and deep-fry on a medium flame till it turns crispy and light brown in colour. You can deep-fry 2 to 3 fafdas at a time. Drain on an absorbent paper. Cool slightly and serve or store in an air-tight container and use as required.
Fafda gathiya is a traditional Gujarati snack, which is kind of like a test of one’s cooking skills! This crispy besan snack requires a lot of practice, and once you master the art, it shows your culinary prowess.
You need to shape and loosen the dough tactfully, and also have to fry the Gujarati fafda on a medium flame. Otherwise, it will remain soft and not become crispy and light brown.
However this crispy besan snack recipe is completely worth the effort and time you spend, and the outcome will be much appreciated by everybody apart from your own satisfaction and pride of biting into homemade Fafda! It is served with a famous Gujarati sweet – jalebi and with raw papaya chutney alongside for Sunday breakfast in many Gujarati households. Fafda-jalebi is also a must on occasions like Dusshera.
Tips for fafda. 1. The dough cannot be made in advance. Knead it just before deep frying. 2. While stretching ensure you apply uniform pressure on the fafda so it is evenly shaped. Also apply the pressure only with the heels of your palms. 3. While you are shaping the fafda, you can keep the remaining dough covered with a damp muslin cloth to prevent it from drying. 4. Do not shape all fafda at a time. Shape 2 to 3 fafda at a time and deep fry simultaneously. 5. Remember to cool the fafda completely before storing, else they might turn soggy.
You can also try other Gujarati dry snacks like Shakarpara and Masala Khakhra.
Enjoy fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with step by step photos.
khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with 14 amazing images.
Khajur mishti doi is a healthy twist to the traditional Bengali sweet. As the name says healthy mishti doi with dates, is devoid of refined and sugar and made with dates. Learn how to make healthy Bengali sweet.
To make Khajur mishti doi, you need to soak the dates in warm water for about half an hour. Then drain the water, deseed the dates and combine with water to make a smooth puree. Then boil the milk for 8 to 10 minutes and after cooling it slightly add the dates puree and curd for the mishiti doi to set. Pour into individual serving glasses or cups of your choice and allow it to set for 5 hours.
Cooling milk in this healthy Bengali sweet for 10 minutes after boiling is very important as curd added in hot milk will not set the mishiti doi well. Similarly soaking the dates in the beginning in hot water is also important to get a uniform smooth dates puree and thus a smooth mishiti doi.
Healthy mishti doi with dates has been made with cow’s milk as it has slightly lower fat content than full-fat milk. If you wish you can make this sweet with low-fat milk also. That will bring down the fat content to almost nil.
Turn to about half a portion of this comparatively healthy Indian sweet to satisfy your sweet tooth. You will not load your body with refined sugar and thus avoid inflammation too with this khajur mishti doi.
While heart patients and others aiming to eat healthy sweet can include this healthy mishti doi with dates as an occasional treat, diabetics should avoid it because of the addition of dates. Kids also need not hesitate to indulge in this sweet delicacy.
Enjoy khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with step by step photos.
paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with amazing 30 images.
paneer pasanda sabzi is a creamy and rich Punjabi gravy recipe made with shallow fried stuffed paneer in smooth and creamy onion gravy!! Punjabi paneer pasanda is a very famous paneer recipe which has found its place in every Indian restaurant!!
What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it.
If you like paneer makhani, paneer butter masala, kadai paneer you should definitely try this restaurant style paneer pasanda and I bet you and your family are going to love it! My family simply loves this recipe and each member is a hard-core paneer pasanda fan.
The stuffing used in the Punjabi paneer pasanda has a lot many variations and this is our variation to it. Some people prefer adding khoya to their stuffing which makes it a little sweeter! We have cut the paneer into traingles but you can even cut them into rectangular strips!
Ideal to be served at parties, the restaurant style paneer pasanda is a wonderful accompaniment for all types of Indian breads like lachha paratha, butter garlic naan, kulcha, chapati as well as rice, especially the mildly flavoured ones.
Learn to make paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with detailed step by step recipe photos and video below.
kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with 16 amazing images.
kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | is a semi dry preparation with a masaledar touch. Learn how to make Indian mixed veg with paneer and chana.
To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 2 minutes. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.
This sabzi comes with all the works! Indian mixed veg with paneer and chana, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Further you can also gain in some protein, calcium and antioxidants from the paneer and veggies which are tossed in this paneer chana masala.
Once you have the chana soaked and cooked, there is practically nothing more to this sabzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious cottage cheese and chickpea vegetable when required to serve with hot, puffy rotis, puris or rice.
Tips for kabuli chana and paneer with mixed vegetables. 1. Do not overcook paneer, else it will be become chewy. 2. Instead of tomato ketchup, you can use fresh tomato pulp.
Enjoy kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with step by step photos.
Refresh your senses with this tangy Orange Ice-Cream, which is also unbelievably easy to make. Leaving aside the setting time, this recipe takes just about nine minutes to make.
The balance of milky and tangy flavours is ideal, which makes this ice-cream very appealing to the palate. Try it once and it will become one of your no-fuss favourites, with its luscious texture and absolutely heavenly flavour.
Orange and chocolate flavours complement each other, so when the Orange Ice Cream is served topped with some Chocolate Sauce and crunchy chopped walnuts the treat is just divine.
aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images.
aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani.
To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot.
The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma.
The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani.
Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani.
Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom.
Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.
mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with 40 amazing images.
mag dal ni kachori is a popular Indian snack, particularly enjoyed in the state of Gujarat. It consists of a deep-fried pastry filled with a spiced mixture of moong dal. The kachori is typically served with chutneys or yogurt and is favored for its crispy exterior and flavorful filling.
Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these mag dal ni kachoris are worth a fortune! These can be eaten as a snack, or along with your meals.
A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Gujarati mag dal ni kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make it really very quickly.
The trick to get the right texture of the mag dal ni kachori is slow-frying. You need to be patient when frying these kachori to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky.
The mag dal ni kachori can be kept fresh and stored in air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!
Serve mag dal ni kachori along with green chutney and khajur imli chutney
Pro tips for mag dal ni kachori 1. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle. 2. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in mag dal ni kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori.
Enjoy mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with step by step photos.